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This simple Crockpot Spicy Chicken Tortilla Soup is the perfect bowl of wholesome, filling soup to warm up to on the coldest of days. Made easily with a mix of chicken, spices, red enchilada sauce, broth, and cilantro. Mix in rice and top each bowl off with plenty of cheddar cheese, lime, and avocado. And of course, plenty of salty tortilla chips. The toppings are key!
If there’s a soup I make on repeat every single winter, it’s my chicken tortilla soup recipe. Everyone, including my dad, who is not typically someone who enjoys soup, loves this easy dinner.
It’s actually one of the very first soups I ever made back when I started cooking in middle school. All I had on hand were a couple of cans of enchilada sauce, chicken broth, and chicken. I threw the ingredients into the crockpot and let everything slow cook with a touch of cumin too.
I had rice in the fridge at the time, so I added that to my soup base just before serving. Ever since then, I simply cannot make tortilla soup without rice. It creates the perfect bowl along with all those tortilla strips on top too!
I obviously don’t make tortilla soup the traditional way, but this still hits all the same flavor notes and it’s so delicious!
Plus I absolutely love that I can throw everything into the crockpot in the morning, no searing chicken or anything, and come home to a delicious dinner at night. That’s so easy, right? So I adore this recipe and I’m excitedly revisiting it for everyone today!
Details
All you need for this is an onion, some jalapeños, garlic, chicken, enchilada sauce, seasonings, rice, and chips. Layer the onion, jalapeños, and garlic in the crockpot. Then add the chicken, the enchilada sauce, and broth. Cover and cook!
It really is that easy. Shred the chicken once done cooking. From here you can either stir the rice into the soup or add the rice to bowls and ladle soup over the rice.
Either or, it’s delicious.
If it’s easier for you, you can also make this in the instant pot or on the stove in a dutch oven. I added directions for both.
And most importantly, the toppings.
I layer a thick layer of shredded sharp cheddar cheese, a dollop of Greek yogurt or sour cream, and then sliced avocado. Then sprinkle on lots of fresh cilantro and green onions. Oh, and it’s definitely optional, but I love to do a quick mango salsa and add that on top as well. It’s so delicious!
A wonderful soup to warm up with!
Looking for other warming winter dinners? Here are a few ideas:
Better For You Chicken and Spinach Ramen
Creamy Butternut Squash Butter Chicken
30 Minute Spicy Indian Butter Chicken
Coconut Milk Braised Black Pepper Chicken
Coconut Sweet Potato Lentil Soup with Rice
Lastly, if you make this Crockpot Spicy Chicken Tortilla Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Spicy Chicken Tortilla Soup
Servings: 6 servings
Calories Per Serving: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 yellow onion, diced
- 2 jalapeños, seeded and chopped
- 2 cloves garlic, chopped
- 1 pound boneless, skinless chicken breast or thighs
- 2 teaspoons cumin
- 2-3 teaspoons taco seasoning
- kosher salt and black pepper
- 3 cups red enchilada sauce
- 3-4 cups low-sodium chicken broth
- 1-2 cups cooked white or brown rice
- juice of 1 lime
- 1/2 cup fresh cilantro, chopped
- tortilla chips, for serving
- yogurt, shredded cheddar, avocado, mango salsa, and green onion, for serving
Instructions
Crockpot
- 1. In the bowl of your crockpot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Cover and cook on low for 6-7 hours or on high for 4-6 hours. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
Stove-Top
- 1. In a large soup pot, cook the onion, jalapeños, and garlic with 2 tablespoons olive oil for 5 minutes. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Set over medium heat and bring to a simmer, cook 15 minutes, until the chicken is cooked. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
Instant Pot
- 1. In the bowl of your instant pot, layer the onion, jalapeños, and garlic. Add the chicken, cumin, taco seasoning, and a pinch each of salt and pepper. Pour over the enchilada sauce and 3 cups of broth. 2. Seal the lid and cook on high pressure for 10 minutes. Release the steam. Shred the chicken using two forks. Stir in the rice, cilantro, and lime juice. 3. Ladle the soup into bowls and top with tortilla chips. Then finish as desired with a dollop of yogurt, cheese, green onions, mango, and cilantro. Enjoy!
This post was originally published on February 8, 2023
I have made this soup a few times and it has come out wonderful each time. Leftovers are even better!
Hey Alicia,
Wonderful! I appreciate you trying this recipe and your feedback, so glad to hear it was enjoyed!
Have a great weekend!
I am planning to make this recipe this week. Does the rice get mushy with leftovers? How can I avoid this and still have rice in it?
Hi Jeannie,
I would just cook the rice on the side and store in a separate container. Please let me know if you have any other questions!
Do you have a favorite brand of enchilada sauce?
Hey Kat,
I like Siete brand or Whole Foods 365. Please let me know if you have any other questions!
The recipe is absolutely DELICIOUS!!!! I have made it three times now, twice in the crock pot and once on the stove. All three times were for guests I had over for dinner, and all three times, everyone raves about how amazing this soup is! This has definitely become my go-to recipe for Chicken Tortilla soup! Thank you for sharing!!
Hey Kathryn,
Amazing! I appreciate you making this recipe and your comment, so glad it was a hit!
Have a wonderful weekend!
I’m standing in my kitchen getting ready to make literally right this second – there is no description or recipe for the enchilada sauce? That wasn’t described! How do I make it?
Hi Andria,
I just use store bought enchilada sauce. Please let me know if you have any other questions!
Hi! Can you use a sauce that is not red or tomato based? What might work instead of the enchilada sauce? Thanks!
Hi Traci,
Honestly, I wouldn’t make this recipe:) Here is another similar soup that you might enjoy:
https://fett-weg.today/creamy-chicken-tortilla-soup/%3C/a%3E%3C/p%3E
Please let me know if you have any other questions!
I tried this recipe and it turned out really good. I used one jalapeño, not seeded, because it was frozen from my garden and used a red onion from my garden. I only had 2 cups worth of red enchilada sauce and used 3 cups of the broth. Instead of sour cream, I used the Forager Greek style unflavored vegan yogurt and it worked perfectly. Didn’t add cheese or rice. Added more chips in place of rice. It was still a little spicy but not bad. I’d definitely make this again. Thank you!
Thanks so much, Jamie!
I appreciate you trying this recipe and sharing what worked well for you!
Have a great week!
Do you think this would be good with ground beef instead of chicken? Thanks!
Hi Caitlin,
Sure, that will also work nicely for you!
I hope you love this recipe!
I never leave reviews but this soup is a go-to in our house! I’ve made it probably a dozen times. Easy, simple, and delicious.
Hey Bree,
Happy Sunday!🎃 Thanks a bunch for making this recipe so often and your comment, so glad to hear it is always a winner!
I made the soup in the instant pot and it was so easy! This was a delicious soup and will be on rotation for our meals!
Hey Spenser,
Happy Monday! I’m thrilled to hear this recipe turned out well for you!
Thanks for making it and your comment:)
Very nice! I love mexican and I love soup, this was perfect for winter. A great ‘base’ recipe that you can then make your own additions to to taste. The chicken was so tender!
I did make some changes. I added a tin of crushed tomatoes to replace 1 cup of stock, used two chipotles in adobo as i had no jalapenos and added some black beans.
Love your recipes!
Hey Mel,
Happy Monday! Love to hear this recipe turned out nicely for you, thanks a lot for giving it a try! xx
Stovetop possible? Bone broth possible? Rotisserie chicken possible? If all 3 are a yes, how would you suggest I do it successfully? Thanx!
Hi there,
The stove top instructions are written above:) Yes, bone broth and rotisserie chicken are just fine to use, I would keep the recipe as written. Please let me know if you have any other questions!
Looks so good. Could I skip the rice so I can up the chips?;)
Thanks so much, Dave! Sure, that would be just fine for you to do! I hope you love this recipe! xx
Very good flavor – but way too spicy. Maybe use one jalapeno (soaked after seeding). We love spicy… but this is too much.
Hi Kathleen,
Thanks so much for trying this recipe and sharing your feedback! So sorry about the spice! xx
Can you use rotisserie chicken?
Hi Kari,
Sure, that would work nicely for you. I hope you love this recipe, please let me know if you give it a try! xT
Hi Tieghan!
How big is one serving size? Can’t wait to try this 🙂
Hi Izabella,
I would say about 1-1 1/2 cups. Please let me know if you have any other questions, I hope you love this recipe! xx